I love a good breakfast! Even more, I love a quick, fast and delicious breakfast! This hearty Breakfast Tacos with Potatoes, Ham, Egg, & Cheese is family-friendly and kids love it. These tacos stuffed with all the goodies, go well with a side of hot sauce and a squeeze of fresh lime. This dish can be a comforting breakfast or fast lunch food.
Ingredients
- 4 cups potatoes, diced
- 8 eggs
- 2 cups ham, diced
- 2 cups cheddar cheese, grated
- 1/2 cup pickled jalapenos
- 8 small flour tortilla shells
- 2 teaspoons black pepper
- 2 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- extra virgin olive oil
- hot sauce and lime juice to serve
Instructions
- Mix seasoning blend together and set aside.
- Heat about 2 tablespoons olive oil in a pan over medium heat.
- Add potatoes cook potatoes about 5 minutes, add half of seasoning blend to potatoes.
- Add 1/2 cup of water to potatoes, cover with a lid and cook potatoes until water is all gone and potatoes are tender about 5-7 more minutes.
- In a separate pan, add about 2 tablespoons of olive oil over medium heat.
- Add ham and jalapenos and cook about 5 minutes.
- Remove from pan and add eggs that have been slightly beaten and seasoned with remaining seasoning blend. Add 1 cup of cheese to eggs.
- Cook eggs about 4-5 minutes until scrambled.
- Heat shells in a clean pan until warmed.
- Fill shells with potatoes, eggs, ham, and more cheese.
- Top with hot sauce and lime juice.
Notes
I used frozen hash brown potatoes that were defrosted at room temperature. If using frozen potatoes that have been defrosted you will not need the 1/2 cup of water.
Get your full written recipe and the step-by-step photographs over on the Creole Contessa site. Thanks to Lisa for the article inspiration and featured image.
If you enjoyed this article please share and Like our Facebook page.
Thanks!
